Quinoa Pilaf

At your dinner table, is there a dish that receives negative reviews time and again? Regardless how it is prepared or served, it will be poked around. Neither my husband nor I am a picky eater, yet, quinoa used to be an issue for us.

“Fish-eyes again!” my husband exclaimed whenever I pushed a plate of quinoa instead of rice in front of him. He asserted the kernels were crawling and staring at him! We debated, to the point of indigestion, whether quinoa is suitable for vegetarians.

When we received an invitation for a lunch at a friend’s house, I flinched. The host had recently introduced quinoa as a supplement to his raw food diet. Before we left home, I took precaution and fed my husband well. The gentleman he is, I knew, he wouldn’t throw a temper-tantrum at the table, but better to be safe than sorry. I had no idea what kind of surprise was ahead of us!

The conversation was jolly when we sat down to eat. After a couple of mouthfuls, when I noticed my husband about to say something, I turned gray, horrified.

“This is excellent,” he announced. “What is it?”

My gaze was locked at him like a flock of fish with a thousand eyes (quinoa seeds?). I didn't believe my ears. Seeing him accepting seconds and thirds, and even fourths, it was clear: quinoa khichdi would become his favourite breakfast or lunch.

Glistened with lemon juice and olive oil, and mixed with vegetables braised in a pinch of hing, black pepper and ground coriander, quinoa had regained its' vegetarian status. 

I usually cook it with yellow, split mung dal instead of aduki beans and omit pine nuts or almonds. This time, for a visual swing, I assembled it as a pilaf, although prefer it like a stew, khichdi.

You judge, is it glaring at you?

Thank you.